Tuscan Chicken with Creamy Broccoli Alfredo Penne

Description:

Tuscan Chicken with Creamy Broccoli Alfredo Penne combines tender, flavorful chicken with a rich and creamy Alfredo sauce, paired with perfectly cooked penne pasta and fresh broccoli. This hearty, comforting dish is ideal for dinner or special occasions and brings a taste of Italy right to your table.

Origin:

This dish combines classic Tuscan flavors with the creamy, comforting elements of Alfredo, showcasing the versatility of Italian-inspired cuisine.

Ingredients:

For the Tuscan Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese

For the Creamy Broccoli Alfredo Penne:

• 12 ounces penne pasta
• 2 cups broccoli florets (steamed or blanched)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Chicken:
   • Season both sides of the chicken breasts with garlic powder, onion powder, basil, oregano, salt, and pepper.
   • In a large skillet, heat olive oil over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side, or until golden and cooked through. Remove from the skillet and set aside.
2. Make the Tuscan Sauce:
   • In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
   • Stir in sun-dried tomatoes and chicken broth, cooking for another 2 minutes.
   • Pour in the heavy cream and bring to a simmer. Let the sauce thicken for 3-4 minutes, then stir in Parmesan cheese. Season with salt and pepper to taste.
   • Slice the cooked chicken and add it back into the skillet, allowing it to soak up the sauce.
3. Cook the Penne and Broccoli:
   • While the chicken is cooking, cook the penne pasta according to package instructions. During the last 3 minutes of cooking, add the broccoli florets to the pasta water and blanch them.
   • Drain the pasta and broccoli and set aside.
4. Prepare the Alfredo Sauce:
   • In a separate large saucepan, melt butter and olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes.
   • Pour in the heavy cream, and bring it to a simmer. Cook for 3-4 minutes until the cream thickens slightly.
   • Stir in the Parmesan cheese, then season with salt and pepper to taste.
5. Combine Everything:
   • Add the cooked penne and broccoli to the creamy Alfredo sauce. Toss to coat evenly.
   • Plate the pasta and top with the sliced Tuscan chicken and sauce. Garnish with fresh parsley if desired.

Tips for Success:

• For extra flavor, marinate the chicken in olive oil, garlic, and herbs for 30 minutes before cooking.
• Use fresh Parmesan cheese for a smoother, creamier sauce.
• If the sauce becomes too thick, add a splash of milk or chicken broth to reach your desired consistency.

Recommendations:

• Serve with a side of garlic bread or a fresh green salad for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Nutrition (per serving, approximate for 4 servings):

• Calories: ~650
• Protein: 38g
• Fat: 34g
• Carbohydrates: 52g
• Fiber: 4g
• Sugar: 6g
• Sodium: 800mg

Enjoy this comforting and flavorful Tuscan Chicken with Creamy Broccoli Alfredo Penne for a delightful meal that will transport you to the heart of Italy!